Season duck pieces generously with salt and ground black pepper. In a Dutch oven brown duck pieces on all sides in hot oil. Drain off fat. Remove duck; set aside.
Add bacon to Dutch oven; cook over medium heat until crisp. Drain off fat. Add onion, carrots, garlic, broth, wine, jelly, and sugar. Bring to boiling. Cut cabbage into 4 wedges. Add cabbage and duck to pan. Reduce heat to low. Simmer, covered, 1-1/4 hours. Add apples. Return to boiling; reduce heat. Simmer, covered, for 15 minutes or until duck is tender.
Transfer duck to serving platter. Strain cabbage mixture, reserving juices. Spoon cabbage mixture onto platter with duck. Cover; keep warm. In Dutch oven bring juices to boiling; reduce heat. Simmer until desired consistency. Pour over duck and cabbage. Serves 6.